• Fill a bowl with hot water. Cut the ends of the guineitos and cut a slit lengthwise. Then place the guineitos in the hot water (hot water makes them peel easier).
• Peel the guineitos and yautía and as you peel place them in the salted water.
• If you are going to use a hand grater use the fine side and grate the vegetables into a plastic bowl.
• Note: If you have a food processor cut the vegetables into small pieces and process until fine.
• Add the salt, Sazon and shortening and mix well.
• Refrigerate for 3 hours or for best results overnight.

The meat stuffing

• In a frying pan brown the meat.
• Once browned add all the remaining ingredients and stir well then cook at medium heat for 15 minutes.
• Taste the meat for seasoning, add more salt if needed to taste.
• Heat 2 cups of vegetable oil to 375 degrees.
• Take a large piece of aluminum paper and place a little oil on top and smear it around.
• Spread about 1/4 cup of the alcapurria dough onto the aluminum paper.
• Place a tablespoon of the meat filling in the middle and flip one side of the dough over using the aluminum paper to cover the meat.
• Using a spoon help glide the dough gently into the hot oil.
• Cook until golden brown and blot on paper towels